With Father’s Day (June 16) quickly approaching, here’s a BBQ Guide featuring ingredients and grilling techniques from some of South Florida’s top chefs that are packed with influences originating from Asian, American, Indian, Italian and South American cuisine.
Chef Hemant Mathur | Maska
Michelin rated chef Hemant Mathur of Maska in Miami pays homage to his South East Indian roots when celebrating Father’s Day with his loved ones. Some of his grilled favorites include the “Tandoori” Shrimp with Cumin Green Pea Quinoa served with a special Eggplant chutney. The chutney recipe has been passed down Mathur’s family for decades. Ingredients includes garam masala, ginger-garlic paste, fenugreek seeds, mustard powder and turmeric.
Chef Rasheed Abdul | Diplomat Prime
Located in the Diplomat Beach Resort in Hollywood, Diplomat Prime is one of SoFla’s great steakhouses. For Father’s Day, Executive Chef Rasheed Abdul, preps a perfectly marbled 10 oz. Wagyu outside skirt to be grilled. Seasoned thoroughly with sea salt and pepper then seared for three minutes on each side. In true Diplomat fashion, the steak is served with Chimichurri sauce, and side of grilled jumbo asparagus.
Chef Giancarlo Wendy Cacciatore | Via Emilia Garden
A very Italian Father’s Day with Chef Wendy! Nonna Beppa Hospitality’s chef Giancarlo “Wendy” Cacciatore in Miami Beach begins with a light antipasto platter and pairs a pasta dish with a grilled meat dish. The spread includes Via Emilia 9’s signature tortellini made with a Prosciutto di Parma filling and served in a cream sauce along with the Grigliata mista di Carne, which features an assortment of perfectly grilled meats and light baked potatoes.
Chef Geoffrey Zakarian | Point Royal
Helmed by celebrity chef Geoffrey Zakarian, Point Royal is best known renowned for its fresh seafood and raw bar located inside The Diplomat Beach Resort. Chef Geoffrey Zakarian celebrates Father’s Day with a grilled Branzino that is filleted and seasoned with delicious ingredients such as fennel, cilantro, local greens and a citrus vinaigrette. The whole grilled fish is served with a side of crispy Brussel sprouts garnished with mustard crème fraiche and candied pecans.
Chef Michael Schulson | Monkitail
Chef Michael Schulson, mastermind behind The Diplomat Beach Resort’s Monkitail, uses the Japanese barbeque method of cooking known as “robatayaki” or “robata” literally translated as fireside cooking. Robata items include various offerings such as scallops and lobster tails for a seafood option, skirt steak and kobe beef or chicken and vegetables. Pair with a wasabi ceviche made with fresh white fish, wasabi and lotus chips for the ultimate “Surf and Turf” spread.
Photos: Tara Ink